Spinach and Quinoa burger with cashew cream and Daikon!

A new recipe for a vegan and gluten-free but flavor-packed meal.
A vegetable burger made special by the distinctive taste of quinoa, combined with the personality of spinach and the delicate touch of leek. It can be served as a main course accompanied by a seasonal salad or a side of sautéed vegetables to add a touch of cheerfulness and color to the dishes.

We have revisited one of the classic dishes of American tradition to nourish your health with gusto!

Want to find out the whole recipe? Here it is:

Ingredients

Burger Spinach and QUINOA Germinal Bio
. Germinal Bio Pumpkin Seed Oil
1 salad leaf
1 tomato washer
1 onion rondel
Daikon
Germinal Bio Tamari Sauce
Gluten-free bread

For the cashew cream

100gr cashews au naturel
Salt to taste
Lemon 2 tablespoons
80gr Water

Procedure

To prepare the Cashew Nut Cream, you need to soak them in water for 3 to 4 hours, then drain them and transfer them to a blender along with the other ingredients, then blend until creamy.
Cut the daikon into chips and bake in the oven for 30 minutes at 180°.
Once cooked, sauté the chips very quickly with a splash of Tamari Sauce for flavor.
Reheat the burger.
Now you are ready to compose your burger with the bread, lettuce, tomato, onion and sauce.
Accompany the dish with daikon and tamari chips seasoned with a drizzle of Germinal Bio Pumpkin Seed Oil.

Your burger is ready! Enjoy to and get ready for the next tasty recipe!